Cheese Omelet

If I was going to give a seminar on omelette making, I'd start by photocopying Julia on the subject and distributing hand-outs and go on from there....

But if I am going to teach my husband how to make a quick omelet for dinner for himself when I am home late or out of town, these instructions are excellent and easy to follow. And start to finish under 10 minutes if all you are using is a cheese filling.

My first was perfect, the second a little rubbery and it was because the heat really needs to be at medium, not medium high. I should have let the pan cool for a minute or so between omelets.

Also, as written, my husband and I found the finished omelet a mite too salty -- the recipe calls for 1/8 tsp. of kosher salt for a two egg omelet. I'd cut that in half and let the diner add additional salt to their taste.

Looking forward to using this recipe for variations (spinach and goat cheese, caramelized onion and fontina, mushroom, etc.)

Recipe is available as well in Fine Cooking# 100, p. 25 and online (link below).

http://www.finecooking.com/recipes/cheese-omelet.aspx